Butter Chicken Curry

Name: Butter Chicken Curry
Yield: 4 servings
Cuisine: British
Ingredients: 100 g (divided) Unsalted butter; 1 tsp Sugar; 1 tbsp Kasuri methi (dried fenugreek leaves); 120 ml Heavy cream; 30 g Raw cashew nuts; 400 g (1 can) Crushed tomatoes or passata; 1 tsp Ground cumin; 1 tsp Kashmiri chili powder; 1 tbsp Ginger-garlic paste; 1 medium Yellow onion (finely diced); 1 tbsp Vegetable oil; 750 g Boneless, skinless chicken thighs (diced); 1 tsp Garam masala; 1 tsp Ground cumin; 1 tsp Ground turmeric; 1 tsp Kashmiri red chili powder (or mild paprika); 1 tbsp Grated garlic; 1 tbsp Grated ginger; 120 g Full-fat plain or Greek yogurt; 1 tsp Salt; 1 tbsp Lemon juice

Edey Rosina @edeyrosina

Delicious curry, suitable for freezing. Serve hot with coriander garnish

Edey Rosina @edeyrosina

Delicious curry, suitable for freezing. Serve hot with coriander garnish

Saved

Ingredients

4 servings

100 g(divided) Unsalted butter
1 tspSugar
1 tbspKasuri methi (dried fenugreek leaves)
120 mlHeavy cream
30 gRaw cashew nuts
400 g (1 can)Crushed tomatoes or passata
1 tspGround cumin
1 tspKashmiri chili powder
1 tbspGinger-garlic paste
1medium Yellow onion (finely diced)
1 tbspVegetable oil
750 gBoneless, skinless chicken thighs (diced)
1 tspGaram masala
1 tspGround cumin
1 tspGround turmeric
1 tspKashmiri red chili powder (or mild paprika)
1 tbspGrated garlic
1 tbspGrated ginger
120 gFull-fat plain or Greek yogurt
1 tspSalt
1 tbspLemon juice

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Steps

1

Mix chicken with lemon juice and salt. Rest 10 min.
2

Add yogurt, ginger, garlic, chili, turmeric, cumin, garam masala. Marinate 1 hour.
3

Heat oil and 1 tbsp butter. Sear chicken until charred. Set aside.
4

Add 1 tbsp butter. Sauté onion until soft. Add ginger-garlic paste, cumin, chili powder. Stir 1 min.
5

Add tomatoes and cashews. Simmer 15-20 min until cashews soften.
6

Purée sauce until smooth.
7

Return sauce to low heat. Add cream and sugar. Add chicken. Simmer 5 min.
8

Crush kasuri methi, add with remaining butter. Season with salt.